In years past I have always used colored white-chocolate ganache as icing when I want to landscape a bit, but most guests find it too sweet, especially if I need to build up a bit, as I plan for this cake.

I'm looking for ideas what else I might be able to use that also colors well, let's me build up an uneven surface but is not as overwhelmingly sweet as ganache.

I posted a recipe for sour cream white chocolate ganache awhile back. The sour cream definitely cuts the sweetness.... but it is still too sweet to suit me. But some people really like it. I guess it depends on individual preferences.

Thanks for the tips guys. I decided to do a cream cheese-sour cream filling, which will also double as crumb-coat. Over that I'll do the sour cream ganache. I have no idea if the flavors will work, but I hope the sour cream in both can tie it together.